The chocolate fondant at .Org Bistrô (@orgbistro) has a dense texture and deep flavor. It's accompanied by three balanced sauces—coffee, caramel, and chocolate—all without excess, and sprinkled with hazelnut crumble.

We took the opportunity to ask chef Lydia Gonzalez (@lydiapgonzalez), from Angá Ateliê Culinário (@angaatelieculinario), what are the items she most looks forward to in winter and that best represent nature in the coldest season of the year.

Saucisse-purée: the name is fancy, the recipe is simple, and at Sud (@sudopassaroverde), the flavor has a rustic taste. This new dish is made with mashed potatoes, beef broth, and 100% artisanal sausage from the Nova Friburgo charcuterie Porco Alado (@charcutariaporcoalado), prepared in a clay oven

On the current menu, chef @robertasudbrack's recipe, among other vegetables, includes two types of cabbage, leaves that thrive in winter: Bok choy, with a mild flavor, crispy stalk and soft tips, and white cabbage, slightly earthy and with a firm texture, providing a flavorful counterpoint...

In a recent recording by Instituto Bazzar at Lasai, in Botafogo, we spoke with @rafacostaesilva a week after the restaurant was chosen as the 28th best in the world according to the 50Best list. The chef talked about awards, rankings, and the importance that such awards have for Rio de Janeiro's...

During the Imperial period, Rio de Janeiro residents had two main habits at their table: The first was to drink coffee and tea. The second was to drink coffee and tea with cookies and biscuits. Bakeries contributed greatly to this habit. We find advertisements for fine...